Prepare the pickled onions the day before, using any of the sweet onions now on the market: Walla Walla, Vidalia, or Maui.
Bermuda onions will do in a pinch.
2 large sweet onions, very thinly sliced
1/2 cup cider vinegar
1/2 cup sugar
1/4 tsp. celery seed
2 15-oz cans black beans, liquid reserved
2 medium yellow onions, quartered
1/2 cup chopped parsley
1/2 cup crushed pistachio nuts
1 Tbs. olive oil
1 Tbs. chili powder
1 tsp. salt
2 Tbs. wheat germ
1 Tbs. sweet-hot mustard
Vegetable oil, for frying
1 cup bread crumbs
6 hamburger rolls
2 medium tomatoes, sliced
2 cups prepared guacamole
Place sliced sweet onions in a medium heatproof bowl. In a small non-reactive saucepan, combine vinegar, 1 cup water,
sugar, and celery seeds. Bring to a boil, cover, and cook over medium heat 5 minutes. Pour over sliced onions. Let cool, then
cover and refrigerate 8 hours or overnight.
In a food processor, gradually process beans with their liquid until coarsely pureed. Transfer to a medium bowl.
In a food processor, chop yellow onions, parsley, and pistachio nuts a little at a time. Add to beans. Blend in egg, olive oil,
chili powder, salt, wheat germ, and mustard. Mix well.
In a large frying pan over medium-high heat, heat enough oil to cover bottom. Place bread crumbs on a small saucer next to
pan. Shape a portion of bean mixture into a hamburger-sized patty. Dredge in bread crumbs on both sides. Repeat with rest
of bean mixture. Set patties in frying pan and cook over medium-high heat for 5-6 minutes on each side.
To serve, set a hot black bean patty on a hamburger bun. Top with a tomato slice and pickled onions. Serve with guacamole
on the side. Makes 6 patties.